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FROM THE HIGHLANDS OF ĐẮK LẮK

We’re on a mission to find Vietnam’s best coffee and bring it home to the UK, properly. Not from a spreadsheet in London, but from the ground, in Vietnam.

We shortlisted three suppliers, ordered samples from each, and blind taste-tested them with UK expats here. One came out on top, and that’s the roastery we’ve chosen. Before a single bag ships, we’ll visit their farm and factory and meet the people who grow it.

Three coffees from Vietnam's highlands

Arabica from Son La, Robusta from Đắk Lắk and Lâm Đồng. Choose a bag to see what sets each cup apart.

100% Arabica

250g · Whole bean

100% Arabica grown in Son La, in Vietnam's northwest highlands.

70 / 30 Arabica / Robusta

250g · Whole bean

A blend of 70% Arabica and 30% Robusta. Sweet and smooth, with brown sugar, chocolate and nutty notes.

Honey Robusta

250g · Whole bean

100% honey processed Robusta. Clean, lighter and crisper, with brown sugar, fruity and chocolate notes.

Blog posts

  • Why We Chose Đắk Lắk: The Home of Vietnamese Coffee

    Why We Chose Đắk Lắk: The Home of Vietnamese Co...

    When we started Đất Coffee, we knew one thing from the beginning: our coffee had to come from Vietnam. But Vietnam is a vast and diverse coffee-producing country. So the next...

    Why We Chose Đắk Lắk: The Home of Vietnamese Co...

    When we started Đất Coffee, we knew one thing from the beginning: our coffee had to come from Vietnam. But Vietnam is a vast and diverse coffee-producing country. So the next...

  • Arabica vs Robusta Coffee: What's the Difference?

    Arabica vs Robusta Coffee: What's the Difference?

    If you've ever looked at a bag of coffee and wondered whether it contains Arabica or Robusta, you're not alone. Arabica and Robusta are the two best-known types of commercially grown...

    Arabica vs Robusta Coffee: What's the Difference?

    If you've ever looked at a bag of coffee and wondered whether it contains Arabica or Robusta, you're not alone. Arabica and Robusta are the two best-known types of commercially grown...

  • How to Make Vietnamese Egg Coffee at Home

    How to Make Vietnamese Egg Coffee at Home

    If you've never tried Vietnamese egg coffee, you're in for something special. Known in Vietnam as cà phê trứng, egg coffee combines strong Vietnamese coffee with a rich, creamy layer...

    How to Make Vietnamese Egg Coffee at Home

    If you've never tried Vietnamese egg coffee, you're in for something special. Known in Vietnam as cà phê trứng, egg coffee combines strong Vietnamese coffee with a rich, creamy layer...

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FAQ

What is Vietnamese coffee like?

Bolder and more full-bodied than most coffee you've tried — Vietnam is the world's second-largest coffee producer, right after Brazil, but most of what reaches the UK is instant or oversweetened, so the good stuff rarely gets a fair shot. Our blend is 70% Arabica, 30% Robusta: enough Robusta to give it real depth and backbone, without it overwhelming the cup.

How do I stock Đất Coffee?

We’re taking trade enquiries now. We supply whole bean coffee in 1kg bags by the pallet, with private-label packaging and samples available. Send us your volumes and the roast you’re after at hello@datcoffee.co.uk, or use the form on our Wholesale page, and we’ll come back to you within two working days.

Where does it come from?

Our coffee is grown in Vietnam’s highlands. Our Arabica comes from Son La in the northwest, and our Robusta from Lam Dong and Đắk Lắk in the Central Highlands. It’s roasted and packed in Vietnam by our roasting partner, then shipped to the UK. We approve a sample from every batch before it ships, and frequently visit the farms and factories to meet the people behind every cup of Đất coffee.



How do I brew it?

Our coffee is made for however you brew at home. Here are three easy ways to start. Adjust the grind and the ratio to your taste.

Phin filter (traditional Vietnamese)

Add 20g of medium-coarse coffee to the phin and press the filter lightly. Pour in 30ml of hot water and wait 30 seconds so the coffee blooms. Then fill with about 120ml of water just off the boil and let it drip for 4 to 5 minutes. Drink it black, or stir it into condensed milk or over ice for cà phê sữa.

Espresso machine

Use 18g of finely ground coffee and aim for 36g of coffee in the cup in about 25 to 30 seconds. If it tastes bitter, grind a little coarser or lower the temperature slightly.

Cafetière (French press)

Use 30g of coarse coffee to 450ml of water just off the boil. Stir, wait 4 minutes, press and pour.

Store the beans in a cool, dry place in the bag, and grind just before brewing